Directions:
- Heat half the olive oil in a large frying pan and stir-fry the rice, with the potato, scallions and garlic, over high heat for 3 minutes till golden.
- Tip the rice and vegetable mixture into a bowl and stir in the parsley and eggs with the paprika and plenty of salt and pepper.
- Mix well.
- Heat the remaining oil in the frying pan and drop in large spoonfuls of the rice mixture, leaving room for spreading.
- Cook the tortitas for 1-2 minutes on each side.
- Drain the tortitas on paper towels and keep hot while cooking the rest.
- Serve hot. Can be served as a scoop for soft veggie mixtures or dips/sauces.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 195.44 Kcal (818 kJ) | ||
| Calories from fat | 93.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.35g | 16% | |
|---|---|---|---|
| Cholesterol | 122.76mg | 41% | |
| Sodium | 68.39mg | 3% | |
| Potassium | 225.12mg | 5% | |
| Total Carbs | 19.4g | 6% | |
| Sugars | 1.65g | 7% | |
| Dietary Fiber | 1.57g | 6% | |
| Protein | 6.54g | 13% | |
| Vitamin C | 5mg | 8% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.7mg | 9% | |
| Calcium | 46.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 151.52 Kcal (634 kJ) | ||
| Calories from fat | 72.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.03g | 16% | |
|---|---|---|---|
| Cholesterol | 95.17mg | 41% | |
| Sodium | 53.02mg | 3% | |
| Potassium | 174.53mg | 5% | |
| Total Carbs | 15.04g | 6% | |
| Sugars | 1.28g | 7% | |
| Dietary Fiber | 1.22g | 6% | |
| Protein | 5.07g | 13% | |
| Vitamin C | 3.9mg | 8% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.3mg | 9% | |
| Calcium | 35.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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